2 pt. fresh strawberries
1 c. sugar
1/4 tsp. cinnamon
Dash of cloves
2 tsp. water
12 slices day-old bread
1/3 c. melted butter
1 egg whites, slightly beaten
2 c. sweetened whipped cream

Reserve several strawberries for garnish. Cut remaining strawberries in half and place in a saucepan. Add the sugar, spices and water and bring to a boil, stirring constantly. Reduce heat and simmer for 304 minutes.

Remove crusts from bread and brush bread slices on both sides with butter. Line bottom and sides of a 1 1/2-quart baking dish with bread slices and brush edges of bread with syrup from cooked strawberries. Add alternate layers of cooked strawberries and remaining bread and cover. Chill for several hours or overnight.

Brush reserved strawberries with egg white and sprinkle lightly with additional sugar. Place on a rack to dry. Garnish pudding with whipped cream and frosted strawberries.